Texoma grass-fed and finished beef

We recommend a new book by Mark Schatzker called “Steak”. While basically a travel log, he highlights (at least for himself) the challenge of finding the best steak in the world. We are looking for the same thing.

Of course, we always recommend Shannon Hayes’ books – The Grassfed Gourmet and The Farmer and the Grill. You can order these books at www.grassfedcooking.com

Comments from the grillers and cooks for our first year’s beef is that you need to watch the heat. Shannon Hayes in both of her books – “The Grassfed Gourmet Cookbook” and “The Farmer and the Grill” recommends a meat thermometer and watch the heat – usually 120 to 140 degrees. The rule is cook low and slow. Hamburger – not so much. Go to www.grassfedcooking.com to get offers on both of Shannon’s books.

Also, purchasers have told us that grass-fed beef seems to take up marinades and seasonings more that other beef. We also believe that the lower fat content tends to allow the seasoning to come through. So, be judicious until you get what you want. Don’t forget that great grass-fed taste.